one brioche or egg loaf, crusts trimmed and reserved, cut bread into 1/2-inch cubes
2 cups whipping cream
2 cups whole milk
2 cups sugar
1/4 cup Frangelico
1 tablespoon vanillla
1/2 teaspoon almond extract
Place bread cubes in baking pan. Whisk eggs, whipping cream, milk, sugar,Frangelico, vanilla extract, and almond extract in a large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture.
Preheat oven to 350'F. Arrange reserved bread crusts on baking sheet and bake until dry, about ten minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in the center, about 40 minutes.